• 13 Ratings

Expand your repertoire of fall cakes with this upside-down berry and walnut masterpiece. Tart cherries (or cranberries) mix with buttery walnuts to make the best fruity, crunchy topper for this fall dessert recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
stand:
5 mins
bake:
30 mins at 350°
cool:
35 mins
Servings:
8
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Ingredients

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Directions

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  • Preheat oven to 350°F. Place cherries or cranberries in a medium bowl; pour enough boiling water over to cover. Let stand for 5 minutes; drain.

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  • Meanwhile, place 1/4 cup butter in a 9-inch round cake pan. Place cake pan in the oven until butter melts. Stir brown sugar and orange juice into melted butter. Arrange cherries or cranberries and walnuts evenly in pan. Set aside. Wipe out the medium bowl.

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  • In the same medium bowl stir together flour, granulated sugar, baking powder, salt, and ginger. Add milk, 1/4 cup softened butter, the egg, and vanilla; beat with a wooden spoon until combined. Beat vigorously with spoon for 1 minute. (Batter may still be lumpy.) Spread batter in prepared pan.

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  • Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. Loosen side of cake; invert onto a serving plate. Cool for 30 minutes; serve warm. If desired, top with whipped cream.

Nutrition Facts

380 calories; total fat 18g; saturated fat 8g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 59mg; sodium 236mg; potassium 147mg; carbohydrates 53g; fiber 1g; sugar 36g; protein 4g; trans fatty acid 0g; vitamin a 437IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 71mg; iron 1mg.
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Reviews

13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 2
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